White Bean and Tofurky® Chili

By Ellen Preece - runnerup in Tofurky® Leftover Contest

• 2 T soy margarine or butter
• 1 T olive oil
• 1 onion diced
• 1 red pepper diced and seeded
• 1 green pepper diced and seeded
• 1 poblano pepper diced and seeded
• 3 cloves garlic minced
• 4 T flour
• 1 1/2 C milk (dairy or soy-based)
• 2 1/2 C veggie broth
• 1 T chili powder
• 2 t cumin
• 1 t coriander
• 1 t oregano
• salt and pepper to taste
• 2 cans white beans, rinsed
• 2 C cubed or shredded tofurky®
• 1/3 C corn
• few dashes hot sauce
• 1 lime

Toppings:

• shredded cheese (vegan or dairy)
• green onions finely chopped
• avocado
• cilantro (optional)
• prepared salsa

1. Melt margarine/butter and oil in large pot.
2. Add onions and peppers. Sauté until translucent.
3. Add garlic, sauté for 3 more minutes.
4. Stir in flour, constantly stirring for about 2 minutes.
5. Add milk, then broth, then spices. Stir this mixture frequently for the first few minutes. Let come to a boil (stirring every few minutes so that the flour doesn't settle to the bottom) until it thickens about 15-20 minutes.
6. Once thick add beans, Tofurky® and corn. Cook until heated through.
7. Add hot sauce to taste and juice lime into chili.
8. Serve with desired toppings.